Roasted rib eye with caramelised onion gravy

By Fransje Garland-Frost
Prep time:
15 minutes (plus minimum 2 hours marinating time)
Cooking time:
Depends on internal temperature
Resting Time:
20 minutes
Level of Difficulty:


2 tbsp Dijon mustard
2 tbsp olive oil
2 cloves garlic, finely chopped
1 tbsp chopped fresh thyme leaves
2 tbsp chopped fresh rosemary
Salt and black pepper
2.5 – 3 kg standing rib eye roast (about 5 rib bones)

Caramelised onion gravy

3 onions, peeled and thinly sliced
2 cloves garlic, finely chopped
1 tbsp butter
4 tbsp olive oil
1 tbsp plain flour
250 ml red wine
400ml beef stock
1 tsp chopped fresh thyme leaves
Black pepper

Remember the internal temperatures of cooked meat are a personal preference. If a MultiPoint MeatProbe is not available cook the roast for 15 minutes, then roast for a further 15 minutes per 500g for rare. Add 15 minutes to the total cooking time for medium and 30 minutes for well done.

Winter is a perfect time for a roast and there is nothing more impressive than the perfect roast beef. The rib eye roast is the ultimate when roasted to perfection with the help of the MultiPoint MeatProbe and served with caramelised onion gravy, leaving your guests asking for more.


Combine mustard, olive oil, garlic, thyme, rosemary, salt and pepper and rub into the meat. Cover and leave to marinate in the fridge for 2 hours or overnight. Take the meat out of the fridge 1 hour before cooking to allow it to reach room temperature.

Preheat the oven on CircoRoast to 190°C. Line the universal tray with baking paper and place wire rack on top. Sit the beef on the rack and insert the MultiPoint MeatProbe making sure not to touch the bone. Place the meat in the oven on shelf level 2, select VarioSteam intensity Medium and set MultiPoint MeatProbe temperature to 45-50°C for rare, 55-60°C for medium and 65-70°C for well done. When internal temperature is reached, remove the roast from the oven, cover with foil and rest for at least 20 minutes.

To make the gravy, place the onions, garlic, butter and olive oil in a heavy based saucepan and cook over a medium heat, for about 20 minutes. Stir onions frequently to ensure they do not burn and that the onions caramelise. Stir in the flour and cook for 2 minutes. Add the red wine, stirring well to combine. Add the beef stock and thyme and continue to stir over a medium heat for about 10-15 minutes or until gravy thickens. Season the gravy with black pepper to taste.

Carve the beef and serve with the caramelised onion gravy.


This recipe is prepared with NEFF’s CircoRoast, VarioSteam and the MultiPoint MeatProbe. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55–60 g, unless specified.

Authors Bio:

As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.

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